The amount of Fishes and Shellfishes that contain 2 mg of Vitamin B2 (Riboflavin) (21 - 30)

• 

  0.26 mg

  (per 70 g edible portion)

  Big-eye sardine (maruboshi)
  × 7.7
• 

  1.44 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 1.4
• 

  0.21 mg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 9.5
• 

  0.64 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 3.1
• 

  0.7 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 2.9
• 

  0.39 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 5.1
• 

  0.04 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 50
• 

  0.13 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 15.4
• 

  0.7 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 2.9
• 

  9.72 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.2